Fresh cabbage adds nutrients, vitamins and sweetness to a piscatorial parcel

PUBLISHED : Tuesday, 06 December, 2011, 12:00am
UPDATED : Tuesday, 06 December, 2011, 12:00am


Tianjin cabbage is distinct not only for its elongated shape and rougher texture, but also for its famed juicy sweetness. Hailing from the coastal city southeast of Beijing, the vegetable is rich in vitamins A and C, and is a popular ingredient in steaming hotpots during winter.

It's typically chopped up, preserved with salt, and used to flavour stir-fries or stews, but this recipe by the English-Speaking Dining Society of the Chinese Cuisine Training Institute uses the cabbage fresh instead.

Baking fish in a parcel is a healthy and quick way to cook. The wrapping seals in the nutrients, moisture and flavour, without the need for any extra fat.

Baked fish with Tianjin cabbage

Serves 4

4 pieces cod fish fillet (about 400g)

1/2 tsp fine salt

Ground white pepper to taste

1/2 carrot

100g Chinese celery

1/2 onion

8-10 pieces Tianjin cabbage (about 500g)

3 egg whites

60ml water

60g flour

1 lemon, cut into eight slices

Marinate the fish fillets with salt and ground white pepper.

Peel and shred the carrot, Chinese celery and onion.

Rinse cabbage leaves. Blanch in boiling water until tender.

Beat egg white and water. Add flour to make a batter. Add vegetable shreds.

Place a cabbage leaf on a sheet of baking paper (35cm x 35cm size). Spread vegetable mixture onto the leaf, then place the fish fillet with two lemon slices on top. Spread the mixture over, and use another leaf as a cover. Wrap in baking paper to make a parcel. Repeat with remaining leaves.

Place parcel in a 220 degrees Celsius oven for 18 minutes.

This column features recipes provided by the Department of Health as part of its campaign. For more information, visit